Posts Tagged ‘egg-free’

On one of our trips to Playa Del Carmen we ventured to Valadolid. It’s a beautiful town with many things to explore. While exploring we happened upon this elderly lady in her Mexican dress, selling Cocada. It’s a very sweet candy, much like a hard fudge, with lots of coconut in it. Well, with my allergies I am very leery to eat anything from a street vendor but this fine lady assured me it was nothing but azucar and coco(sugar and coconut). So I decided to live on the edge and give it a whirl! Well let me just tell you that on days like that I am very glad that I choose to be a bit edgy!! It was phenomenal! It was sweet, chewy and addictive! We bought one and walked away and started nibbling, well we went back but she was gone! I have been wanting that candy since then and it’s been two years! Finally, with a bit of research, I think I have cracked the code! Here’s what I did:

Ingredients:

1 lb brown sugar

1 lb coconut shredded

1 cup water

Directions:

In a medium sized saucepan boil the water and brown sugar till soft ball stage. If you don’t have a candy thermometer, get a small glass of cold water and drop a teeny bit in, if it forms a soft ball then it’s ready for step 2!

I was looking through my old recipes, looking for something different and I found this old recipe that I use to make all the time! My family love this and both girls make it for their kids now too. You could substitute cashew butter, almond butter or even sunflower butter if you have a peanut allergy. This can be a meal all on it’s own or part of an elaborate Chinese dinner you may be hosting! Better yet, order some won ton soup, egg rolls or spring rolls and call it a feast! Here’s how to make it:

Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!

Ingredients:

cabbage sliced

1 jar of sauerkraut with juice/wine/vinegar

1 can of sliced mushrooms with juice (2 if large cabbage)

1 onion sliced

Directions:

Pre-heat oven to 350.

Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.

Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.

I try not to steal other people’s recipes but when you see a good one, you use it. Full credit goes to Nicole Ritchie here but I thought I’d share this easy to do recipe for those gluten intolerant in your life! I plan to make up a batch or two for my household, and if you’re good, maybe I will share! Try coconut oil instead of shortening or even butter!

Nicole Richie’s Gluten-Free Gingerbread Cookies

Ingredients:

2½ cups gluten-free baking flour

1½ tsp. baking soda

½ tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1 cup molasses

½ cup solid shortening

(I used coconut oil)

Directions:

1. In a large bowl, combine flour, baking soda, salt, ginger and cinnamon. Set aside.

2. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.

3. Stir the dry ingredients into the cooled molasses/shortening mixture until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.

4. Preheat oven to 375 degrees. Turn out dough onto a well-floured surface, roll to about ¼-inch thick and cut out shapes using cookie cutters. Place on cookie sheet and bake for

The holidays soon will be upon us and you’ll be asked to bring a dip or appetizer! if you have a friend or relative with a dairy or gluten allergy, you may want to try this very easy recipe!It’s tasty, goes great with corn tortillas or rice crackers! Give it a go and don’t be afraid of the gluten-free label, you’ll be glad you did!

Ingredients:

1 can canellini beans, drained and rinsed (white kidney beans)

2 avocados, peeled and pit removed

2 cloves of garlic

1/2 cup fresh parsley

3 tbsp vinegar

1/4 tsp red pepper flakes

3 tbsp water

coarse salt to taste

Directions:

Throw all the ingredients into the food processor and process till smooth! Easy as that!